Yeast FRUITECH B27

Description

GENERAL CHARACTERISTICS DROJDIE

It is a yeast also recommended for the production of sparkling wines by the Charmat method. By this method is obtained an aromatic product with fresh fruity accents, finding a wide use in the production of rosé wines, where fermentative aromas are produced at temperatures between 15 - 17 degrees Celsius. The yeast offers a good fruity profile with turbidity levels between 50 and 100 NTU.

TECHNOLOGICAL CHARACTERISTICS

• Fermentation temperature 15-30 ° C;
• Alcohol tolerance: 17% alc./Vol .;
• Alcoholic yield: 1% alc./Vol. at 16.7 g / l sugar;
• Reduced production of volatile acidity;
• Good resistance to So2.

USAGE CONDITIONS

To rehydrate the yeast add 500 gr of FRUITECH B27 in 5 liters of sweetened water 1 - 2 % (50 - 100 gr. Of sugar) at 35 - 40 degrees Celsius, wait 15 minutes, mix vigorously, wait another 15 minutes, mix again , add to the bottom of the must container.

To avoid thermal shock, the temperature difference between the rehydrated yeast and the must in which it is added must not exceed 5 - 8 degrees Celsius.

DOSAGE

20 - 40 g / hl. For diseased grape musts increase the dose of yeast and nutrient.

PACKING

Vacuum packages weighing from 0.1 kg to 10 kg.

Store in a cool, dry place, preferably at a temperature of 10 ° C. 

Once you have opened it, the package must be used within a few days.

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